Curry Chicken Potpie

Preheat oven to 400°F.

Melt butter in a medium saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and salt and cook for 1 minute. Stir in cauliflower and peas and carrots. Sprinkle flour over the vegetables and stir to coat. Set aside 1 tablespoon cream, then stir in the remaining cream, along with broth and chicken (or turkey).

Cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Transfer to a 9-inch deep-dish pie pan. Refrigerate, stirring occasionally, until cooled, about 10 minutes.

Spread the filling evenly. Lay pie crust over it and fold the edges under to fit the pan. Crimp the edges with a fork. Use a sharp knife to make a few slits in the crust. Brush with the reserved 1 tablespoon cream.

Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.